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1
Heat up the oven to 180C, gas 4.
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2
In their skins, boil the potatoes for around 20 minutes until tender.
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3
Drain the pan and leave potatoes to cool.
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4
In a large pan, bring the stock and vermouth to the boil, add in the onion & fennel, cooking gently for around 8 minutes.
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5
Next, add the fish and prawns and poach for 2 minutes.
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6
Drain, making sure you keep the cooking liquid, and leave to cool.
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7
For the sauce, melt the butter in a pan over a very low heat, stir the flour in and cook gently for a minute or so.
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8
Add the reserved fish cooking liquid, stirring until it has all been mixed up and it appears smooth.
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9
Bring the mixture to the boil and allow to simmer for around 20 minutes.
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10
Add in the cream and simmer for 10 minutes or so until it thickens.
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11
Stir the mustard and anchovy essence into the mixture.
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12
Season with the pepper and leave to cool for around 15 minutes.
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13
Next, fold the fish, prawns, onion and fennel into the sauce with the herbs.
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14
Using a large spoon, move the mixture into a large pie dish filling to 3cm below the top.
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15
Allow to set for 30 minutes.
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16
Meanwhile peel the potatoes, add the butter and then mash.
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17
Use milk when mashing to get a smooth creamy texture then season.
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18
Spread the mash over the fish mixture with a spatula.
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19
Bake for 20 minutes.
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20
Scatter evenly on the breadcrumbs and Parmesan, and bake for an extra 10 to 15 minutes until golden.
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21
Serve piping hot.
